Korean-Style Chicken and Rice Bowl

🥘 Ingredients

• Korean chili flakes
  1 tsp
• chicken breast strips
  20 oz
• cornstarch
  4 tbsp
• cucumber
  2 unit
• jasmine rice
  1 c
• lime (quartered)
  1 unit
• paper towels
• pepper
• salt
• scallions
  4 unit
• sesame oil
  4 tbsp
• sesame seeds
  2 tbsp
• soy sauce
  4 tbsp
• sriracha
  2.667 tbsp
• sugar
  3.333 tbsp
• vegetable oil
  4 tsp
• water
  ¾ cup
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• medium bowl
• medium bowl
• small pot
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Place chicken breast strips in a medium bowl . Pat dry with paper towels and season all over with pepper . Sprinkle all over with cornstarch ; toss to evenly coat.

   chicken breast strips: 20 oz, paper towels, pepper, cornstarch: 4 tbsp
2. 

   2

   Quarter lime . Peel and halve cucumber lengthwise. Scoop out and discard seeds with a spoon. Slice cucumber crosswise into thin half-moons. Trim and thinly slice scallions , separating whites from greens. In a second medium bowl , combine cucumber, scallion whites, white wine vinegar , half the sesame oil , 1 tsp sugar (2 tsp for 4 servings), and a large pinch of salt and pepper .

   lime: 1 unit (quartered), cucumber: 2 unit, scallions: 4 unit, white wine vinegar: 3.333 tbsp, sesame oil: 4 tbsp, sugar: 3.333 tbsp, salt, pepper
3. 

   3

   In a small pot , combine jasmine rice , water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a gentle simmer. Cook until tender, ⏱️ 15 minutes . Keep covered off heat.

   jasmine rice: 1 c, water: ¾ cup
4. 

   4

   Heat a large drizzle of vegetable oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook, stirring, until browned and cooked through, ⏱️ 5 minutes . While chicken cooks, in a small bowl , combine soy sauce , 2 tsp sesame oil (4 tsp for 4 servings), 4 tsp sugar (8 tsp for 4 servings), and sriracha . TIP: Add the sriracha to taste—use all if you like it spicy or 3 tsp for mild heat.

   vegetable oil: 4 tsp, soy sauce: 4 tbsp, sriracha: 2.667 tbsp
5. 

   5

   Once chicken is done, turn off heat and remove from pan. Discard excess oil and let pan cool for ⏱️ 30 seconds . Add soy sauce mixture to pan and let bubble using residual heat. (TIP: If sauce doesn’t bubble, heat pan over medium-low heat until it does.) Return chicken to pan and toss to coat. Fluff rice with a fork and stir in remaining sesame oil, a squeeze of lime juice, and half the scallion greens. Season with salt and pepper.
6. 

   6

   Divide rice, chicken, and cucumber salad between bowls. Drizzle with any remaining sauce. Sprinkle with sesame seeds and Korean chili flakes (to taste), and remaining scallion greens. Serve with remaining lime wedges.

   sesame seeds: 2 tbsp, Korean chili flakes: 1 tsp